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Talk About Good!: Le Livre de la Cuisine de Lafayette by Lafayette Junior League Members

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Notes about this book

  • Eat Your Books

    Winner of McIlhenny Hall of Fame Award.

  • robm on November 27, 2011

    Along with "River Road Recipes," this is one of the most popular (and indispensable) community cookbooks on Cajun/Creole cuisine. If you love Louisiana cooking, this book belongs on your shelf!

Notes about Recipes in this book

  • Fruit delight

    • Bloominanglophile on September 14, 2013

      Nostalgia definitely played a role in my rating of this recipe! I saw this on the holiday table many an Easter, Thanksgiving and Christmas growing up (I want to say we added shredded coconut to it). Of course, I have felt the need to make it at least once to bring back those days of old. Even if we inwardly groan when we see this on a potluck table, I bet most of us partake and enjoy it!

  • Calico salad

    • KissTheCook on March 25, 2019

      P. 91. Fine - makes enough dressing for more beans and possible small pasta (3 C.). Make 2 days ahead if possible. We called this 3 Bean Salad.

  • Smothered cabbage

    • KissTheCook on September 10, 2019

      Fine. Used bacon grease and a little butter. Added garden sweet peppers, too. One hr. does the trick.

  • Bourbon sweet potatoes

    • Bloominanglophile on September 14, 2013

      You haven't lived until you try Bourbon in your sweet potatoes at Thanksgiving! Of course, I make a few adjustments to this recipe, as we have changed a lot culinary-wise since 1969 (first printing). I use fresh sweet potatoes instead of canned, and I cut way back on the sugar (1/4 cup instead of 1). If you don't like marshmallows, well, just leave them off. I would enjoy a lot of butter-sautéed pecans on top, myself! The first time I made this I used Maker's Mark Bourbon, and I haven't used anything else since!

  • Sausage eggplant jambalaya

    • zorra on September 14, 2013

      P 308. Love this unusual jambalaya. I use more peppers & onion & celery. Nowadays I substitute soaked brown rice for white. But I always obey Mrs J Mark Herbert's injunction: "This should be a peppery dish so don't spare the seasoning."

  • Spicy carrot cake 1

    • HollyM on November 18, 2017

      Excellent carrot cake

  • Pumpkin chiffon pie 1

    • Bloominanglophile on September 14, 2013

      Another holiday favorite from this cookbook--this is my preferred pumpkin pie (I always have to make a back-of-the-can recipe pumpkin pie for my husband). I actually combine techniques from this and Pumpkin Chiffon Pie II. Make sure your filling is cool before folding in the whipped egg whites. And, of course, chill the filled pie before topping it with the whipped cream. I tried to be virtuous one year and use organic canned pumpkin, but learned that I really prefer just a regular can of Libby's!

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Reviews about this book

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  • ISBN 10 0935032029
  • ISBN 13 9780935032024
  • Linked ISBNs
  • Published Jan 01 1967
  • Format Plastic comb
  • Page Count 450
  • Language English
  • Countries United States
  • Publisher Junior League of Lafayette, Inc.
  • Imprint Junior League of Lafayette, Inc.

Publishers Text

This cookbook takes you on a journey through south Louisiana's traditions, cultural heritage, and the culinary artistries of Cajun food. It is in its 23rd printng with over 670,000 copies sold.